Recipe: Ginger Chicken with Mint
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| Wed, 03-22-2006 - 11:20am |
GINGER CHICKEN WITH MINT
Serves 2
- 1 teaspoon (5 mL) vegetable oil
- 1 medium onion, thinly sliced
- 3 large garlic cloves, finely chopped
- 2 large boneless, skinless chicken breasts, sliced
- 1 tablespoon (15 mL) soy sauce
- 11/2 tablespoons (20 mL) ginger, finely chopped
- 1 tablespoon (15 mL) each, mint leaves and basil leaves, cut into slivers
- 1 cup (250 mL) sliced shiitake mushrooms
- 2 green onions, cut into 1-inch (2.5-cm) long pieces
- 1 teaspoon (5 mL) sambal oelek (hot chili sauce)
- 1 tablespoon (15 mL) rice vinegar
- 1/2 teaspoon (2 mL) sugar
- 1/2 tablespoon (7 mL) fish sauce
Heat oil over medium heat in large frying pan. Saute onion until translucent, about 5 minutes. Add garlic and fry another minute. Remove onion and garlic; set aside. Add chicken and stir-fry 2 minutes.
Add soy sauce, ginger and 2/3 of the mint and basil leaves. Cook 1 minute. Add mushrooms, green onions and sambal. Return onions and garlic to the pan and continue cooking until chicken is tender.
When chicken is just cooked, add rice vinegar, sugar and fish sauce. Mix and remove from heat. Decorate with remaining mint and basil leaves and serve immediately with hot rice.

